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Breakfast Makeover: BLT Eggs Benedict

I fell in love with BLT Eggs Benedict at my all-time favorite brunch spot, Bongo Room in Chicago- if you live in the Chicago area, I am extremely jealous that you can visit this gem whenever you want! Oh how I miss living in the city!

Now that we are a gluten-free household I wanted to alter this breakfast so I could get all of the flavor without missing the English muffin. Let me tell you, it is possible!

First, I have a few words about bacon. Bacon is a treat in our house, when shopping I look for bacon that is center cut, nitrate/nitrite free and free of added (and often artificial) smoke or hickory flavors. You can choose to use turkey bacon or Canadian bacon in this dish depending on your personal preference.

This recipe can easily be doubled or tripled depending on the size of the crowd at your kitchen table. I chose to forgo the Hollandaise sauce but If you want to add it, I recommend this recipe..

Method:
Fill a wide, shallow pot with 2 cups of water (for poaching the eggs) and bring to a boil

Cook the Bacon
Preheat a cast iron skillet over medium-high
When the skillet is preheated, add the bacon and reduce heat to medium-low. Cook for 10-15 minutes or until crispy.
Remove from pan and place bacon between 2 paper towels to drain and cool.

Poach the Eggs
Reduce the boiling water to a simmer before adding eggs
Add eggs to lightly oiled poach pod or other poacher (if you do not have one on hand you can add 1Tbsp of vinegar to your boiling water and gently drop the egg in one-by-one)
Let sit for 4 minutes until whites are hard, if you prefer a solid yolk, your eggs might need a few more minutes

While the eggs cook, use the empty cast iron skillet or a non-stick pan, add the spinach and cook until just wilted.
To assemble, put the tomato on the bottom followed by spinach, avocado, egg, cayenne pepper, salt & pepper then crumble a slice of bacon over the top of each egg.